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Author Question: Most of the leavening in flour mixtures is produced by a. air incorporated when mixing in the ... (Read 56 times)

Tazate

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Most of the leavening in flour mixtures is produced by
 a. air incorporated when mixing in the flour.
  b. carbon dioxide produced by biological or chemical sources.
  c. steam rising from the flour mixtures.
  d. steam produced from biological or chemical sources.

Question 2

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?
 a. buckwheat
  b. chickpea
  c. cornmeal
  d. rice
  e. rye
  f. soy



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BUTTHOL369

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Answer to Question 1

b

Answer to Question 2

a





 

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